Why this fits a family on a budget
Chicken thighs are one of the most affordable cuts at roughly $2 to $2.50 per pound, keeping this meal close to the $3-per-serving target. The air fryer delivers crispy, satay-style results in about 12 minutes with zero frying experience needed.
• 1.5 lbs boneless skinless chicken thighs
• 1.5 cups jasmine rice
• 0.5 cup coconut milk (canned, lite)
• 1.5 tbsp fish sauce (gluten-free)
• 0.75 tsp turmeric
• 1 tsp ground coriander
• 0.5 tsp garlic powder
• 1 tbsp brown sugar
• 2 whole fresh lime
• 1 whole English cucumber
• 1 tbsp rice vinegar (gluten-free)
• 0.25 cup fresh cilantro
• 0.25 tsp red chili flakes
• 0.75 tsp salt
1. Cook 1.5 cups jasmine rice with 2.25 cups water in a medium saucepan: bring to a boil over high heat, then reduce to low, cover, and cook 15 minutes until all water is absorbed. Keep covered off heat.
2. While rice starts cooking, slice chicken thighs into 1-inch-wide strips — aim for roughly even thickness so they cook at the same rate.
3. In a large bowl, whisk together 0.5 cup lite coconut milk, 1.5 tablespoons fish sauce, 0.75 teaspoon turmeric, 1 teaspoon ground coriander, 0.5 teaspoon garlic powder, 1 tablespoon brown sugar, and juice of 1 lime until fully combined.
4. Add the chicken strips to the marinade and toss to coat every piece. Let sit for at least 5 minutes while the air fryer preheats — the longer the better, but 5 minutes still adds good flavor.
5. Preheat the air fryer to 400°F for 3 minutes.
6. Arrange chicken strips in a single layer in the air fryer basket — do not overlap. Work in two batches if needed to avoid crowding.
7. Air fry at 400°F for 10 to 12 minutes, flipping strips halfway through at the 5- or 6-minute mark. Chicken is done when the exterior is golden-orange from the turmeric, edges are slightly charred, and the internal temperature reaches 165°F.
8. While chicken cooks, make the quick cucumber salad: thinly slice the cucumber into half-moons, then toss with 1 tablespoon rice vinegar, juice of the second lime, 0.25 teaspoon chili flakes, and 0.25 teaspoon salt. Let sit 5 minutes to lightly pickle.
9. Fluff cooked rice with a fork and fold in half the fresh cilantro.
10. Plate a scoop of cilantro rice, top with satay chicken strips, and spoon the pickled cucumber salad alongside. Garnish with remaining cilantro and an extra lime wedge if desired.
Contains: fish. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.